Dill Pickles, Canned
Source of Recipe
Partyline - 7/23-82
Dill Pickles, Canned
3 to 4 quarts at a time. Refrigerate and use 2 to 3 days later. Can use brine for hot peppers, pickles, peppers, and green tomatoes together.
In a large pot, bring to boil these 3 ingredients:
3 quarts water
1 quart cider vinegar
1/2 cup canning salt
Makes enough for 7 quarts of pickles. Into clean sterilized jars, pack pickles. Pour hot brine from pot into jars. Let set a few minutes. Then pour liquid from jars back into pot and bring to boil again.
Meantime, in each jar, put 1/2 teaspoon pickling spice, 1 clove garlic (optional), and 1 sprig of dill. Boil lids, keeping hot; do one jar at a time. Pour some brine into jars of pickles, bringing liquid up to neck.
Seal immediately with hot lids. Store in cool dry place.
Hint: If using hot peppers, use mustard seed and white vinegar.
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